Why buy marshmallows at the store when you can make your own Passion Fruit Marshmallows in your own kitchen? Light and fluffy, Passion Fruit Marshmallows make a great after dinner treat or a delicious gift.Passion Fruit Marshmallow
Product

Passion Fruit Marshmallow
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 30 slices
- Difficulty Level Moderate
Recipe Rating
- (4 /5)
- 1 rating
Ingredients
Marshmallows- 180ml passionfruit juice, strained of seeds (approx. 20 passionfruits)
- 5 tsp (20g) powdered gelatine
- 2⅓ cups (520g) CSR Caster Sugar
- 1 cup (250ml) water
- 2 egg whites
Dusting Sugar- 3 tbs CSR Pure Icing Sugar
- 3 tsp cornflour
Instructions
- Lightly grease and line with baking paper a 28cm x 18cm rectangular pan.
- Combine CSR Pure Icing Sugar and cornflour to create dusting sugar. Use a small amount to dust over rectangular pan then save to roll final marshmallows.
- Combine passionfruit juice and gelatine in a bowl, set aside.
- Combine CSR Caster Sugar and water in a large saucepan and cook over low heat, stirring until sugar has dissolved. Increase heat to medium and cook a further 5–10 mins or until syrup thickens or reaches 125ºC on the sugar thermometer. Another test is, to drop a tiny amount onto a saucer of water. If the syrup hardens immediately, it is ready.
- Remove from heat, add passionfruit mixture and stir to dissolve gelatine.
- Using an electric stand mixer, beat egg whites and a pinch of salt until soft peaks form. Gradually add hot passionfruit mixture, beating continuously on a medium speed. Mixture will double in size.
- Pour into prepared pan and stand at room temperature for 4 hrs or until firm. Using a sharp knife, cut marshmallow into cubes. Roll in extra dusting sugar. Store in airtight container for up to 2 weeks.
- Servings : 30
- Ready in : 40 Minutes
- Course : Treats
- Ingredient : CSR Caster Sugar, CSR Pure Icing Sugar
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